Lemon Garlic White Bean & Kale Soup

Serves 5 · 18 min prep · 30 min cook

Ingredients

• 3 tbsp olive oil
• 1 medium yellow onion
• 2 carrots
• 2 celery stalks
• 5 garlic cloves
• 1 tbsp chopped fresh rosemary
• 1/4 tsp crushed red pepper flakes
• 2 cans (15 oz each) canned cannellini beans
• 5 cups vegetable broth
• 1 bunch lacinato kale
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup grated Parmesan

Instructions

1. 1Dice the onion, carrots, and celery into even 1/2-inch pieces so they cook at the same rate. Thinly slice the garlic. Strip the kale leaves from the tough stems and tear into bite-size pieces; rinse and spin dry.
2. 2Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery with salt. Sauté 6–8 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
3. 3Stir in the sliced garlic, chopped rosemary, and red pepper flakes. Cook 60–90 seconds until fragrant but not browned—garlic should smell sweet, not bitter.
4. 4Drain and rinse one can of beans; leave the second can undrained. Add both cans (beans plus the starchy liquid from one) to the pot along with the vegetable broth. Bring to a lively simmer.
5. 5Reduce heat to medium-low and cook uncovered for 12 minutes so the vegetables become tender and the broth takes on body from the beans.
6. 6Use a wooden spoon or potato masher to gently crush one-third of the beans against the side of the pot; this naturally thickens the soup without cream.
7. 7Add the torn kale and remaining salt. Simmer 5–7 minutes more until the kale is wilted, bright green, and tender. Stir in lemon juice, lemon zest, and black pepper.
8. 8Ladle into bowls and top each serving with a generous shower of Parmesan and an extra drizzle of olive oil. The soup keeps well for 4 days and tastes even better the next day as the flavors deepen.